I Made Kaiso Salad (Seaweed Salad)

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1. In Japan, we don’t have fluorescent green tubs of seaweed salad, but we do have something similar made with a mix of seaweed, such as wakame, konbu, tsunomata, and itokanten. I like dressing mine with a nutty and refreshing sauce made with rice vinegar, toasted sesame oil, soy sauce, sugar, grated ginger, and chili flakes. I also give some thinly slighted cucumbers a shiomomi (salt massage) to get them to release extra water and then squeeze them to give them a nice crunchy texture. It’s an easy side dish that’s a healthy addition to any meal. If you want a specific recipe, I’ve [posted it here](https://youtu.be/MqIEzGgMTcw).